How to Set Curd in Summer: Incorporating curd (yogurt) into your meals during the summer season can double the flavor of your food. Eating curd is also beneficial for your health, as it serves as a primary source of calcium. While some people—due to a lack of time—purchase their curd from the market, others prefer the taste of homemade curd. However, you may have often found that despite your efforts to set the curd, it fails to turn out thick, creamy, and firm; instead, it sets into a strange, loose, and flavorless consistency, often with a layer of watery liquid visible on top. Typically, you would likely add a starter culture (a spoonful of existing curd) to lukewarm milk and leave it overnight to set. While this is the standard method used by most, try making a slight modification to your curd-setting technique this time around. Try adding a bit of alum to the mixture. Were you surprised to read that alum can be used to set curd? Indeed! Give it a try by following the method outlined here. For this, you will need milk, a curd starter, and a small piece of alum. This unique method for setting curd was shared on the Facebook page "Seema’s Smart Kitchen." Let’s find out exactly how to use alum to set curd.

An Easy Method for Setting Curd
– First, pour one liter of fresh, full-fat milk into a vessel. Stir the milk continuously for a few seconds using a ladle or a spoon.

– Now, we will introduce our "secret ingredient": alum. Few people are aware of the remarkable role alum plays in helping curd set into a thick, firm consistency. Take a small piece of alum; holding it in your hand, dip it halfway into the milk and swirl it around just twice. Then, remove it. It is important *not* to drop the entire piece of alum into the milk.

– Alum contains potassium and aluminum sulfate; when briefly swirled in milk, these compounds prevent the milk from curdling prematurely. However, they slightly alter the nature of casein—the protein present in milk—which results in the curd setting firmly and forming solid curds.

– Finally, heat the milk. Bring it to a rolling boil. – Boil one liter of milk and reduce it by approximately 100 ml. Stir continuously throughout this process.

– Now, turn off the stove and allow the milk to cool down to room temperature. Next, take a container made of glass, steel, or earthenware. Add two spoonfuls of yogurt to it and, while stirring, spread it thoroughly around the inner surface of the container.

– Once the milk has become slightly lukewarm, pour it into the container prepared with the yogurt and mix well. Now, cover the container and place it inside an oven. Covering it—and keeping it in a dark, warm place—helps the yogurt set more quickly.

– Now, leave it undisturbed overnight for seven to eight hours. It is crucial not to move or shake the container at all during this time. When you check in the morning, you will find that thick, ice cream-like yogurt has set and is ready. If you wish, you can now place it in the refrigerator to chill. If you prefer a tangier taste—especially during the summer months—you can allow it to set for up to 8 hours; however, it typically sets quite comfortably within 4 to 5 hours.

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